• Title/Summary/Keyword: Flavor Compound

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Effects of Antioxidants in the Frying Oil on the Flavor Compound Formation in the Ramyon during Storage (튀김유에 첨가된 산화방지제가 라면의 저장 중 Flavor 화합물 생성에 미치는 영향)

  • Choe, Eun-Ok;Lee, Young-Soo;Choi, Soo-Bok
    • Korean Journal of Food Science and Technology
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    • v.25 no.5
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    • pp.444-448
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    • 1993
  • Flavor compounds of pentane, hexane, hexanal and total volatiles formed during $65^{\circ}C$ storage of ramyon fried in palm oil with ${\alpha}-tocopherol$, RHA, TRHQ, rosemary extract or defatted ricebran extract were determined by static headspace gas chromatography. The levels of the antioxidants used in the frying oil were 100 or 200 ppm, and an additional level of 300 ppm was employed in the case of ${\alpha}-tocopherol$ ${\alpha}-Tocopherol$ decelerated the formation of all the flavor compounds when used at 100 or 200 ppm, and the former was more effective than the latter. However, 300 ppm of ${\alpha}-tocopherol$ accelerated the flavor compound formation in ramyon during storage. One hundred ppm of BHA and TBHQ contributed to the reduction in flavor compound formation in the stored ramyon, whereas 200ppm level accelerated the compound formation. Rosemary extract and defatted ricebran extract lowered the flavor compound formation in ramyon when used at 100 or 200 ppm in palm oil. Their lowering effects were similar to that of ${\alpha}-tocopherol$, and superior to that of TBHQ. suggesting a possible utilization of defatted ricebran extract as a new natural antioxidant.

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Volatile Compound, Physicochemical, and Antioxidant Properties of Beany Flavor-Removed Soy Protein Isolate Hydrolyzates Obtained from Combined High Temperature Pre-Treatment and Enzymatic Hydrolysis

  • Yoo, Sang-Hun;Chang, Yoon Hyuk
    • Preventive Nutrition and Food Science
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    • v.21 no.4
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    • pp.338-347
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    • 2016
  • The present study investigated the volatile compound, physicochemical, and antioxidant properties of beany flavor-removed soy protein isolate (SPI) hydrolyzates produced by combined high temperature pre-treatment and enzymatic hydrolysis. Without remarkable changes in amino acid composition, reductions of residual lipoxygenase activity and beany flavor-causing volatile compounds such as hexanol, hexanal, and pentanol in SPI were observed after combined heating and enzymatic treatments. The degree of hydrolysis, emulsion capacity and stability, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, and superoxide radical scavenging activity of SPI were significantly increased, but the magnitudes of apparent viscosity, consistency index, and dynamic moduli (G', G") of SPI were significantly decreased after the combined heating and enzymatic treatments. Based on these results, it was suggested that the enzymatic hydrolysis in combination with high temperature pre-treatment may allow for the production of beany flavor-removed SPI hydrolyzates with superior emulsifying and antioxidant functionalities.

Study on Sensory Properties and Volatile Flavor Compounds of Kimchi Added with Backryeoncho (Opuntia ficus-indica var. saboten) Extracts (백련초 추출물 첨가 김치의 관능적 특성 및 휘발성 성분에 대한 연구)

  • Lee, Young-Sook;Jeong, Eun-Jeong;Rho, Jeong-Ok
    • Journal of the East Asian Society of Dietary Life
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    • v.22 no.4
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    • pp.506-513
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    • 2012
  • This principal objective of this study was to evaluate the sensory properties and flavor compounds of Kimchi prepared with different levels (0.0%, 0.4%, 0.8%, and 1.2%) of Backryeoncho extracts (BE). At high levels of BE, Kimchi showed increased level of crispness and flavor, and also jeotgal odor decreased in the sensory evaluation. Addition of 0.8 % BE resulted in the highest scores for color, taste, and overall acceptance of Kimchi. Therefore, addition of 0.8 % BE appears to be an acceptable approach to enhance the quality of Kimchi without reducing acceptability. As a result of flavor compound analysis, a total of 24 volatile flavor compound, including 11 S-containing compounds, 6 terpenes, 1 acid, 1 ester, 1 alcohol, 2 miscellaneous compounds, 2 thiocyanates, etc., were detected by GC/MS. The major volatile compounds were s-containing compounds and terpene hydrocarbon, and especially terpene of sabinene was newly detected in Kimchi with added BE. Levels of 2-vinyl-[4H]-1,3-dithin derived from garlic flavor as a sulfide-containing compound along with diallyl trisulfide derived from green onion flavor were reduced in Kimchi with added 0.8% BE. Most sulfide-containing compounds were reduced in Kimchi with added BE, whereas most terpenes detected in control Kimchi were not detected.

Flavor Characteristics of Omija (Schisandra chinensis Baillion) Added Onion Fermented Beverage (오미자첨가 양파 발효 음료의 향미 특성)

  • Eun-Jeong Jeong
    • Journal of the Korean Society of Industry Convergence
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    • v.26 no.3
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    • pp.371-380
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    • 2023
  • This study aimed to present data for the industrialization of Omija added onion fermented beverage (OOFB) development by analyzing the volatile flavor components. A total of 55 compounds, including 4 terpene derivatives, 9 esters, 5 aromatic compounds, 6 alcohols, 7 ketones, 3 aldehydes, 11 acids, 1 sulfur-containing compound, 8 furans and 1 other, were identified in OOFB. The content of fragrance components was high with 37.8% of acids and 29.0% of furans. 2,5-dimethyl thiophene, a sulfur compound, is a compound produced during the acetic acid fermentation of onion, and is thought to affect the onion flavor of OOFB.

Volatile Flavor Components in Soybean Sprouts (콩나물의 향기 성분 분석)

  • Kim, Yong-Ho;Lee, Kyong-Ae;Kim, Hee-Seon
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.54 no.3
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    • pp.314-319
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    • 2009
  • The identification of volatile constituents in foods is important in creating flavor compounds to improve the flavor of foods. This study was conducted to identify the flavor compounds in soybean sprouts cultivated with 4 different types of soybean seeds. A total of 52 flavor compounds were identified and composed mainly of alcohols (16), aldehydes (17), ketones (10), acids (2), furans (2), and miscellaneous compounds (5). Sprouts cultivated with Dawonkong and Orialtae showed 46 flavor compounds whereas Pungsannamulkong and Nokchaekong was 49 and 50. In total flavor compounds contents, Orialtae was the highest (19.3 mg/kg RC) and followed by Pungsannamulkong (15.83 mg/kg RC), Dawonkong (13.2 mg/kg RC), and Nokchaekong (11.3 mg/kg RC) in that order. Two groups including alcohols and aldehydes were detected high amounts in which their ratio were analyzed 32% and 51% in total flavor contents, respectively. It may be responsible for flavor in soybean sprouts. In case each flavor compound content, 2-hydroxybenzaldehyde was detected the major compound and hexanol, 1-octen-3-ol, and hexanal that the main compounds in lipid oxidation of soybean products were identified the main volatile flavor compounds in soybean sprouts.

Yogurt Flavor Compounds and Analytical Techniques (Yogurt의 향미성분과 분석기술)

  • Chang, Eun-Jung;Kwak, Hae-Soo
    • Journal of Dairy Science and Biotechnology
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    • v.18 no.1
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    • pp.61-72
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    • 2000
  • Consumers primarily consider flavor when they take yogurt. Recent researches on yogurt flavor productron its analytical technique have been extensively developed. These studies have provided a better understanding on the role of starter culture microorganisms on flavor formation and degradation. Yogurt volatile flavor compounds produced by the lactic cultures include acetaldehyde, diacetyl, ethanol and organic acid. Among them, acetaldehyde is recognized as a principal flavor component. since yogurt contains a delicate and low intense flavor, mild sample isolation techniques and sensitive identification means might be used. This paper attempts to discuss recent findings in yogurt flavor and to describe the application of yogurt flavor separation techniques. The section on practical aspects of culture selection based on flavor compound production and flavor analysis is also included.

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Identification of Characteristic Aroma-active Compounds from Burnt Beef Reaction Flavor Manufactured by Extrusion (압출성형에 의해 제조된 구운 쇠고기 반응향의 특징적인 향기성분 동정)

  • Kim, Ki-Won;Seo, Won-Ho;Baek, Hyung-Hee
    • Korean Journal of Food Science and Technology
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    • v.38 no.5
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    • pp.621-627
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    • 2006
  • To characterize aroma properties of burnt beef reaction flavor manufactured by extrusion, volatile flavor compounds and aroma-active compounds were analyzed by simultaneous steam distillation and solvent extraction (SDE)-gas chromatography-mass spectrometry-olfactometry (GC-MS-O). Hydrolyzed vegetable protein (HVP) was successfully extruded with precursors (glucose, cystine, furaneol, thiamin, methionine, garlic powder, and lecithin) at $160^{\circ}C$, screw speed of 45 rpm, and feed rate of 38 kg/hr. Sixty eight volatile flavor compounds were found in burnt beef reaction flavor. The number of volatile flavor compounds decreased significantly when HVP was extruded either with furaneol-free precursors or without precursors. Twenty seven aroma-active compounds were detected in burnt beef reaction flavor. Of these, methional and 2-methyl-3-furanthiol were the most intense aroma-active compounds. It was suggested that furaneol played an important role in the formation of burnt beef reaction flavor.

Functional Properties of Cholesterol-removed Compound Whipping Cream by Palm Oil

  • Shim, S.Y.;Ahn, J.;Kwak, H.S.
    • Asian-Australasian Journal of Animal Sciences
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    • v.17 no.6
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    • pp.857-862
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    • 2004
  • The present study was carried out to examine the changes in functional properties of cholesterol-removed compound whipping cream made by $\beta$-CD treated cream and palm oil. Six different ratios of cream to palm oil (10:0 as control, 9:1, 8:2, 7:3, 6:4, and 5:5, v/v) were tested. The overrun percentage increased with an increased amount of palm oil. When the ratio of cream to palm oil was 10:0 (control), the overrun was 130%, which was significantly lower than other ratios reached to 150%. Foam instability was measured as 3.1 ml defoamed cream in control, however, the value of foam instability decreased with an increase of palm oil addition. The TBA value of cholesterol-removed compound whipping cream increased from 0.08 to 0.13 with no addition of palm oil during 4 wk storage. When the ratio of cream to palm oil was 5:5, TBA value increased dramatically at 3 wk and thereafter. Among sensory characteristics, texture value increased with higher amount of palm oil, however, flavor and overall preferences were opposite. Above results indicated that partial substitution of palm oil in manufacture of cholesterol-removed compound whipping cream resulted in a stable foam development with little adverse effect on flavor and lipid oxidation during storage. The present study showed a possible application in manufacture of cholesterol-removed compound whipping cream, which may be effective in other foods.

Comparative Analysis of Volatile Flavor Compounds from Zanthoxylum pipperitum A.P. DC

  • Chang, Kyung-Mi;Kim, Gun-Hee
    • Preventive Nutrition and Food Science
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    • v.13 no.1
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    • pp.33-39
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    • 2008
  • The volatile flavor components of Zanthoxylum pipperitum A.P. DC. produced in Korea and China were isolated using a Clevenger-type apparatus by steam distillation extraction, and analyzed by gas chromatography-mass spectrometry (GC/MS). The yields of oils from Korean and Chinese Z. pipperitum A.P. DC. were 2.0 and 1.2% (w/w), respectively. From the two Z. pipperitum A.P. DC. oils, sixty and fifty-four volatile flavor compounds were tentatively identified, and they constituted 94.78 and 87.34% of the total peak area, respectively. Piperitone(p-menth-1-en-3-one) (13.48%) was the most abundant compound in the Chinese Zanthoxylum pipperitum A.P. DC. oil, followed by $\beta$-phellandrene, sabinene, terpinen-4-ol and linalool (each >5%). Whereas, the most abundant compound in the Korean Zanthoxylum pipperitum A.P. DC. oil was limonene (18.04%), followed by geranyl acetate, cryptone, citronellal, cuminal and phellandral (each >5%).

Optimum Conditions for the Formation of Tetramethylpyrazine Flavor Compound by Lactococcus lactis ssp. lactis biovar. diacetilactis FC1

  • Kim, Kyoung-Heon;Lee, Hyong-Joo
    • Journal of Microbiology and Biotechnology
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    • v.1 no.4
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    • pp.285-287
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    • 1991
  • To produce the tetramethylpyrazine (TMP) flavor compound, Lactococcuss lactis subsp. lactis biovar. diacetilactis (L. diacetilactis) FC1 was cultivated in the TMP medium containing 3% (w/v) of Na-citrate and 6% (w/v) arginine-HC1 as substrates of acetoin and $NH_3$, respectively, which are the two precursors of the TMP. After 19-day fermentation at $34^{\circ}C$, 0.57 g/l or 4.19 mmole/l of the TMP was produced. This was the first result showing that the TMP could be produced by L. diacetilactis.

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